Cook: Glori Mulligan
1 large cabbage
1 medium onion
3/4 cup of boiled rice
1 1/2 pds of veal
1 large can of tomatoes, chopped or whole
I have served this as a meatless meal using the same ingredients as for my stuffed peppers.
Par boil the whole cabbage in a large kettle with the lid on. You have to keep steaming it until you can peel off all of the leaves, by returning it to the kettle to soften.
Put the leaves on a board to cool and place broken and left-over ones into the bottom of large glass baking pyrex or corning dish.
Mix all other ingredients except tomatoes. Flatten out a leaf and put the mixture in the middle, then roll up. Place each roll into the baking dish until you have used up all of the leaves. Pour the tomatoes over the rolls. Bake for 1 hour at 350o.
This can be served with boiled or mashed white parsley potatoes and a sliced cucumber, red onion or scallions salad with vinegar, seasoned with salt and pepper and sweetened with sugar.